Yield: 4 servings

Prep time: 20 minutes

Level: Easy

Ingredients:

1 14-ounce package pasta, any kind, cooked according to package directions
14 ounces frozen cauliflower, thawed and drained
¼ cup olive oil
½ cup almonds, coarsely chopped
4 tablespoons Tnuva Butter
2 cloves garlic, crushed
2 8-ounce containers light cream
1 package Tnuva Muenster Cheese Slices, cut into small pieces
Salt and pepper
Dash nutmeg
Chives for garnish

Instructions:

1. Preheat the oven to 400 °F and line 2 baking pans with parchment paper.
2. Arrange the cauliflower on one of the pans in a single layer. Brush with olive oil and season with salt and pepper.
3. Bake for about 10 minutes until the cauliflower gets brown. Remove from the oven to cool. Reduce heat to 325 °F.
4. Put the almonds in the second baking pan and roast for 5 minutes, until brown and fragrant.
5. Melt the butter in a large shallow saucepan, and saute the garlic for a minute. Add the light cream and ¾ of the Tnuva Muenster cheese. Bring to a boil and cook for 2-3 minutes over a high flame so that the mixture is slightly reduced. Add the cooked pasta and cauliflower. Combine and bring to a second boil. Season with salt, pepper and nutmeg.
7. Transfer to a serving dish. Sprinkle the almonds and the rest of the cheese on top. Garnish with chopped chives.